Dark green thick koicha Japanese matcha in Ippodo Tea dark chawan tea bowl

Koicha (Thick Matcha)

Matcha made into a rich, thick paste by using less water and more matcha powder per serving. Its robust taste is a pure delight for matcha fans. Read more: Koicha, for a Next-Level Matcha Experience
1. Sift matcha
4g (0.14 oz)
3 heaping tea ladles or 2 level teaspoons.
Sifting matcha through Ippodo Chakoshi tea strainer into cream ceramic tea bowl using Chashaku bamboo tea ladle
2. Add hot water
30 mL (1 oz) 80°C (176°F)
Cool boiling water to 80°C in teacup, then pour into bowl, just covering matcha powder.
Pouring hot water from white porcelain teacup into cream ceramic tea bowl containing vibrant green sifted matcha
3. Whisk
15 seconds
Mix slowly for 15 seconds moving back and forth.
Whisking dark green thick matcha in tea bowl using Chasen bamboo whisk and overlaid directions arrows along sides of bowl

Matcha using this recipe: